Tuesday, November 20, 2012

Game-Day Chili and Corn Bread

It’s the Sunday after Thanksgiving. You are sick of turkey. You don’t want to see turkey again for at least … a week. How about some serious, stick-to-your-ribs chili and cornbread for the game? I know you have some nooks and crannies that aren’t filled with turkey, stuffing, puddings and pies.

My husband will not eat chili without cornbread. He will turn up his nose and walk away. Literally. It is ridiculous. After more pots of chili and more pans of cornbread than we care to think about, this pair has become a huge family favorite. I hope your family enjoys them as well!

Game-Day Chili
Adapted from allrecipes.com Chili I

2 tbsp vegetable oil
 2 yellow onions, chopped
 3 cloves garlic, minced
 1 lb ground beef
 ¾ pound beef sirloin, cubed
 1 (14.5 ounce) can peeled and diced tomatoes with juice
 1 (12 fluid oz) can or bottle dark beer (Try your favorite – ours is Guinness.)
 1 cup strong brewed coffee
 1 (12 oz) cans tomato paste
 1 (14 oz) can beef broth
 ½ cup packed brown sugar
 3½ tablespoons chili powder
 1 tbsp cumin seeds
 1 tbsp unsweetened cocoa powder
 1 tsp dried oregano
 1 tsp ground cayenne pepper
 1 tsp ground coriander
 1 tsp salt
 4 (15 oz) cans kidney beans (optional)
 4 fresh hot chile peppers, seeded and chopped (or try Chipotle Peppers in Adobo Sauce)

Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.

Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1½ hours.

Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

Alton Brown’s Sweet Corn Bread Pudding
Courtesy of foodnetwork.com

½ yellow onion, diced fine
1 oz unsalted butter
½ tsp thyme
½ tsp rosemary
1 (15-oz) can creamed style sweet corn
1 cup heavy cream
2 eggs
1 tsp baking powder
½ cup yellow cornmeal, whole grain, stone ground
½ cup shredded Parmesan cheese
1 tsp kosher salt
Ground black pepper
2 cups cubed French bread

Heat oven to 350˚ degrees.

Sweat onions with butter and herbs in an oven safe skillet until translucent.

Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.

For a printable version of this recipe, please click here.

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